Stuffed Peppers

This version was a grilled experiment. This works in both the oven and the grill (because everything that goes in the peppers is already cooked)

What you need: * 4-6 med to large peppers color makes no difference . . . really * 1lb ground beef * 2 med onions * 3-4 servings of rice (new cooked or left over works) * 3-4 cloves of garlic (the little half moon things inside the head of a fresh garlic) * other vegetables you want to add, corn here, but broccoli sliced fine works too. * 2x 15oz cans of tomato sauce (NOT paste), I prefer 'Hunts', you need this to end smooth and silky (not chunky and overly sweet like tomato paste).

* First: Brown the beef in a LARGE pan on the stove. * Second: Prep your onions by slicing them into 1/2"-3/4" squares. Prep your garlic by dicing two of them fine by going cross grain several times, and the other half slice them about the width of a pen's ink well, than eight or quarter the rounds from your clove slice (I like that for flavor and texture). Prep your rice in a second pan or cheat and use left over rice. Prep any additional vegetables you want to add to the stuffing. * Third: Drain the fat from the beef you have browned and granulated. Add the garlic, sliced onions, cooked rice and other vegetables to the beef. Add a little water to the mix along with any pepper or other spices you want to add. Chop everything into the beef like you did to granulate the ground beef in the first place, make sure it is evenly mixed. * Fourth: Preheat your oven or grill. I use between 375-400 on both. * Fifth: Wash your peppers, core the tops removing the seeds and guts from the pepper. OPTIONAL: I cut a small triangle out of the bottom of the peppers so that they drain and the center's don't get soggy when the peppers cook out their moisture. Place the prepared peppers onto the pan you plan on using to cook the stuffed peppers. * Sixth: While the stuffing mix is cooking (make sure to stir is so it doesn't burn and everything is mixed) prep your tomato sauce. Open both of the cans and set them to warm on the stove, you don't need it boiling, just warmed. NOTE: If you're using the OVEN you can cook the sauce in the pan with the peppers, you can cover it and forget about them in the oven for a while if someone is tied up at work or traffic etc, it makes for a very 'forgiving' meal. * Seventh: Stuff the peppers with your stuffing mix, I use a smaller spoon to make sure the peppers are packed evenly with the mix, they cook better that way. * Eighth: Cooking generally takes me 15-20 minutes uncovered in the oven or grill. IF and ONLY IF, you are cooking in the tomato sauce in the OVEN you can cover them and leave them to cook for a long time. They will be so soft by the time an hour has passed that you can cut them with a fork. You will need to be careful plating them because they will rupture if handled roughly.